PEACH FRENCH TOAST
1 cup brown sugar
1/2 cup butter
2 TBL water
20 oz can sliced peaches, drained
12-14 slices French bread, 1" thick
5 eggs
1 1/2 cups milk
3 tsp vanilla

Over medium-low heat, stir brown sugar & butter until butter melts. Add water & cook until sauce is thick & foamy, about 5 mintues. Pour into a 9x13x2" baking dish. Let cool 10 minutes.
Place peaches on top of sauce. Cover w/bread, trimming to fit in one layer. Whisk together eggs, milk & vanilla. Pour over bread. Cover & refrigerate overnight. Bake in a preheated 350 oven, uncovered 40 minutes or until set & golden. Cover w/foil if browning too quickly. Serve w/warmed reserved peach syrup, if desired.~~

This isn't French toast but it's my standby recipe that has never failed me:

COMPANY BRUNCH (serves 8)
5 English muffins, split
1 cup shredded Cheddar
1 cup Shredded Swiss cheese
1 lb breakfast sausage, cooked, drained & crumbled
12 eggs, lightly beaten
2 cups milk
1/3 cup chopped fresh parsley
1/3 cup chopped green onions with tops
1 cup sliced fresh mushrooms

Arrance the split muffins in a buttered 9x13" baking dish. Sprinkle w/the Cheddar, Swiss cheese & sausage. Beat the eggs, milk, parsley & green onions in a bowl until mixed. Pour over the prepared layers. Chill, covered w/foil for 8-10 hours. Sprinkle w/the mushrooms. Bake in a preheated 350° oven for 50 minutes or until set. Let stand 10 minutes before serving.~~Texas Ties
NOTE: You can subsitute, crisp-fried bacon or chopped ham for the sausage.

Both of these are served quite often when we have Brunch guests. I think it is a tie which they like better since there are never leftovers of either LOL!

Alexa

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Oven-Baked Caramel French Toast
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 medium slices French or Italian-style bread
6 eggs
1-1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt

Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

Directions
1 In a small saucepan, combine 1 cup brown sugar, 1/2 cup
butter and 2 tablespoons corn syrup. Cook over medium heat,
stirring constantly, until thickened.
2 Pour sauce into a 9x13 inch baking dish and sprinkle
with 1/2 cup pecans. Place 6 slices of bread on top of the
sauce, sprinkle with the remaining pecans and cover with the
remaining 6 slices of bread.
3 Combine eggs, milk, vanilla, nutmeg, cinnamon and salt
in a blender. Pour egg mixture evenly over bread slices,
cover the baking dish, and refrigerate for 8 hours or overnight.
4 The next morning, preheat oven to 350 degrees F (175
degrees C). Remove the french toast from the refrigerator 30
minutes prior to baking. Bake in preheated oven for 40 to 45
minutes, until lightly brown. Drizzle sauce over the toast
right before serving.
5 To make the Caramel Sauce: In a small saucepan,
combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon
corn syrup. Cook until thickened, stirring constantly.

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Overnite Blueberry French Toast

This is a very unique breakfast dish. Good for any holiday breakfast or brunch. Its filled with the fresh taste of blueberries and covered with a rich blueberry sauce to make this a one of a kind.
Servings: 9

Ingredients:
12 slices day-old bread
2 (8 ounce) packages cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish and set aside.
2. Cut bread into 1 inch cubes, place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.
3. Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hour before baking.
4. Cover and bake for 30 minutes. Remove cover and bake another 25 to 30 minutes or until center is set and is golden in color.
5. Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3 to 4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the French Toast.

You are all so great! Thanks! My mouth is watering--I think there'll be some very happy guests in our house!

I'll vote for Woodie's Creme Brulee french toast, my office loves it and the boss says it tastes "like flan".

CrÈme Brulee French Toast (Woodie)

1 Stick butter
1 Cup Brown Sugar
2 Tbl Corn Syrup
1-10 inch round country loaf or 1 Lb French bread or 1 Challah
5 eggs
1 1/2 Cup half and half
1 Tsp Vanilla
1 Tsp Grand Marnier (optional...NOT!)
1/4 Tsp salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown~

I leave the Grand Marnier out because I never have any and it takes longer to bake for some reason, I always give myself an extra 10 minutes, just in case.

It's also good cold and microwaves well.

Annie

Annie: How do you serve this? And, does it serve 6 people?

try this.